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Off the Grid with Colin and Manu Season 2 Episode 1 engsub fullfilm🍿🍿 Burning Promise
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00:00Music
00:17Bonjour!
00:18What's going on brother?
00:20Are you good?
00:20It's been a while eh?
00:21It's been a good break actually.
00:24Is there a reason we're in the deep south, the end of New Zealand?
00:28Yeah.
00:29Let's look at it.
00:30It is stunning.
00:31We've got so much truth to hear.
00:32I think it's a great place to start.
00:34And then we're slowly going to drive back up.
00:36And that's the way it goes.
00:38Well if you're driving it won't be that slow.
00:40And speaking of that, what are we driving?
00:42You remember when you introduced me to Lily and Betty?
00:47You, me, in a caravan.
00:50What can go wrong?
00:51Oh God.
00:53Yeah?
00:54And then we left her behind us.
00:57I know you left her behind because I got the parking tickets from the airport.
01:01Hey!
01:02Can I park down?
01:03Shh!
01:04Did you?
01:05Yeah.
01:06What are you talking about actually?
01:07Anyway, I find her again.
01:09How is she?
01:10I've sent her to the beauty salon.
01:12And she looks absolutely gorgeous.
01:15Bit of Botox.
01:16A little bit of Botox.
01:17You're going to see her.
01:18She is rocking.
01:19Oh she's here?
01:20Yeah she's here.
01:20Oh let's go.
01:31Watch out New Zealand.
01:33Nearly there man, you're doing well.
01:35Manu and I are back.
01:39Having more Kiwi experiences.
01:41Hold me a Kui Ye.
01:43Pie.
01:44I'll wear that with pie.
01:45At some stunning locations.
01:48Good morning New Zealand.
01:50Waterfalls.
01:51Here we go.
01:52Harvesting incredible ingredients.
01:54Brut Basso.
01:56But she's here to catch.
01:57Okay.
01:58It's crazy.
01:59Cooking some amazing Kiwi koi.
02:02Service please.
02:03This is one of the best ways to cook.
02:06Ooh.
02:07Made jam indeed sir.
02:08And meeting some exceptional people.
02:10What's the butcher?
02:12Same YMD.
02:13You haven't had a toast with my mother, have you?
02:15No.
02:16We need to.
02:17We're seeing an offering.
02:18Thank you, Tanurara.
02:20What more can this amazing country offer us?
02:23Ooh.
02:24Wow.
02:25And what could possibly go wrong?
02:27Ooh!
02:29Are we good?
02:30Well we're not great.
02:31That's a big ditch man.
02:32What else could go wrong?
02:34Ooh!
02:36Buddy!
02:37What's wrong with you?
02:39Relax, we are relaxed.
02:40They are the throne of the effing boat.
02:53Ta-da!
02:54Oh, wow.
02:55Look at her, mate.
02:58She's good, huh?
02:59Freshers.
03:00Fresh, indeed.
03:01New paint job, new chassis, new wheels.
03:04A new lady, mate.
03:05Look at that.
03:06New lady, indeed.
03:07She doesn't shake anymore.
03:09Look at the hookups.
03:10Very Vegas.
03:11That's pretty cool.
03:12Oh, look at the bike.
03:14We've got our names on the bike.
03:15Yep.
03:17And then a little mirror there,
03:19so when you can brush your teeth in the morning.
03:20That's pretty cool.
03:21Look inside, right?
03:22I didn't think we'd see her again.
03:23Hang on, hang on, hang on.
03:24Hang on, mister.
03:26Oh, no expense spared this year.
03:28Come in.
03:30Look at that, mate.
03:31Oh, look at the new little wall of fame.
03:34Oh, we've changed the photo.
03:35Oh, there's a bit of nudie there.
03:37Boat nudies, little pants.
03:39Little scare.
03:41Souvenirs.
03:42Look at the fridge.
03:42Very nice.
03:44Vets are looking the same.
03:46Are they still as springy?
03:47I missed it.
03:48I missed it.
03:49It's good to be back.
03:50It's a good job.
03:51Well done.
03:52Do you know what it needs?
03:53A little toasting beverage for the new Betty.
03:58Right here.
04:01Ta-da!
04:03Wow, polite.
04:04London Porter, Pilsner, Bird Dog, Dead Tripper.
04:08We've got it all.
04:09I'll have a Pilsner, please.
04:10Yep.
04:11On its way, what am I going to have?
04:13Bird Dog.
04:17Cheers, Bob.
04:18Cheers.
04:18First of the road trip.
04:19Welcome back to New Zealand.
04:23It's all coming back to me now.
04:24Ah, New Zealand.
04:27All right, now we're going to have to go to bed early tonight
04:30because we've got a nearly start tomorrow morning.
04:32What time?
04:334 o'clock.
04:34A.m.?
04:34Yeah.
04:35Listen, talking about deep south,
04:37we're going to go a lot deeper of the south of this place.
04:41See that water?
04:41We're going three hours in, far away from where we are now.
04:44We're going fishing, and I promise you this time
04:46we're both going to catch something.
04:48Are you sure?
04:49Yeah, 100%.
04:50All right.
04:50Cheers.
04:51Cheers, mate.
04:544 a.m.?
04:54Mm-hmm.
05:08G'day, boys.
05:08How are you going?
05:09Good, yourself?
05:09Nice to meet you.
05:10Raymond, nice to meet you.
05:11We've got three jerseys on.
05:13Look at that.
05:14Yeah.
05:14Are you not cold?
05:15No, no, this is normal.
05:16The mile 12 degrees is beautiful.
05:18Apparently, you're the guy we need to meet to go get some fish.
05:21Absolutely.
05:22We're going to head out today, and we're going to do some blue cod fishing out at Edwards
05:26and Jackie Lee off Half Moon Base, Stewart Island, and we're going to get over the Fobo
05:30Strait first, which is a pretty rough bit of water.
05:32Are you already from some rough seas?
05:34Yeah, see the real aggressive clouds out there?
05:36That's what we're going into.
05:38Ruff ruff.
05:38Like sick ruff.
05:39Like earth.
05:40Like, yeah, like sick ruff.
05:42Yeah.
05:42You'll be right.
05:43All the best, eh?
05:44Hope you've got your sea legs.
05:48Love Fisherman's Radio, San Carlos.
06:06How long have you been doing this for?
06:08I've been a commercial kina and pawa diver for around about 10 years, and on this boat,
06:13that's what we are, we're commercial divers, so we've got a quota to catch each year.
06:17We catch around about 240 tonne of kina per year, and we do about 20 tonne of pawas and
06:22around 30 tonne of butterfish.
06:23So 10 years you've been doing it, because you look at about 12.
06:25Yeah, yeah, yeah, I've aged well, and life in the ocean doesn't age well.
06:30Can we see some ID?
06:31Yeah, well, no, you're in safe hands.
06:33Hey, we were told yesterday, can't bring bananas on the boat.
06:37It's bad luck for fishing, apparently.
06:38And then we look sideways, and your lunch is bananas.
06:41That's the biggest load of crap.
06:43What I'm going to do today, I'll put a bit of squid on the hook, and I'll put a banana
06:45skin on it, and I bet you it'll catch a fish.
06:48All right.
06:49Wow, okay, great.
06:50Yeah.
06:50So there's plenty of fish in the ocean here?
06:52Yeah, we've got a great blue cod fishery down here, so there's no doubt we're going to
06:55hook into some real good fish.
06:57Is there diving as well?
06:58Yeah, there's this power diving option, or the hook and line option.
07:02And it's the sharks around here?
07:03Oh, yeah.
07:04Okay, so you're good diving, I go fishing.
07:08Diving seems like the loser option.
07:10Yeah, that's right, you're the loser.
07:15So it's starting to get a bit...
07:17Is it going to get rough?
07:19Yeah, we're just going to come around this corner, and we're going to bump into a bit
07:22of westerly wind, and it's about 20-odd knots, but...
07:25It's about a three-hour ride.
07:27Shouldn't be too bad, but if you start spewing, buckle up and enjoy the ride.
07:32Have a banana.
07:33Have a banana.
07:41Adventure number one.
07:42We are literally off the grid.
07:47You're looking a little green.
07:51I'm trying my best to keep it all together, but I'm struggling right now, my friend.
07:57I said we should bring some seasick tablets, and what did you say?
08:01Nah, we don't need seasick tablets.
08:04Be a man.
08:06So, will you be able to fish?
08:08Fishing would be nice, yes.
08:10Power?
08:11I'd love to cook power today.
08:13I've seen it minced, and patties, and so on, but I want to try something different.
08:18Anyway, the closer we get to the island, the calmer the boat's going to be, and I can't
08:23wait to get there, because I think I'm about 10 minutes away from throwing up on you, man.
08:41All right, let's do it.
08:45We've hit another beautiful Southland day, unfortunately.
08:49It's turning into a hurricane out here at the moment.
08:51This is already summer, man.
08:53Let's see if we get some blue cod happening.
08:56Oh, we're going to need more bait.
09:00F***ing hell.
09:01You're just feeding them, Colin.
09:03The only thing I'm catching is a cold.
09:07That's a big bird.
09:08What's that?
09:09That's an albatross.
09:10That's gorgeous.
09:14Oh, you've got a fish.
09:16Come on, come on.
09:17You might actually have something.
09:19Let me get this on camera, because this is very rare.
09:22Woo!
09:23Oh, we've got the southern blue cod.
09:25That's beautiful, mate.
09:26That's beautiful.
09:27You've got to hold that.
09:28There you go.
09:31That's perfect.
09:32Congratulations.
09:33My first ever blue cod.
09:35Wow.
09:37All right, couple more.
09:38Come on.
09:41There you go.
09:42Hey!
09:44Woo-hoo-hoo!
09:45Come on, itch.
09:49Oh, straight away.
09:51F***ing.
09:51Here we go.
09:52Oh!
09:54Dude!
09:55Come on, first of one!
09:57Well, Todd.
09:58That's nice.
09:59The best thing about this is I don't even feel seasick anymore.
10:03How about?
10:05Meat sauce.
10:06Oh, it's fresh.
10:09Nice!
10:10Oh!
10:10Nice!
10:11Look at the size of that, baby.
10:14Oh, well, boys, one more drop, eh?
10:15And we've got enough blue cod.
10:16I think we just proved that banana on the boat means f***.
10:20Oh, yeah, just wait.
10:21I'll just grab that banana skin.
10:23Let's do an experiment, eh?
10:24We're just going to put a piece of banana skin on our hook.
10:29I'll actually do it on both hooks.
10:31Yeah, yeah, yeah.
10:32You're right, you're right, you're right.
10:33Yeah, let's have a go, eh?
10:37Oh, there we go.
10:39Oh, two bananas!
10:41Yeah!
10:42Two bananas.
10:44We just proved the banana on the boat works.
10:48Yeah.
10:48Thanks, Ian.
10:49No worries, mate.
10:50We've got enough to cook, huh?
10:52I think it's time to maybe do a bit of diving.
10:55What do you think?
10:58See ya.
11:00We would see a calf an hour ago, he catches a fish and now he's parroted up.
11:03I think I prepared him when he was sick.
11:08That's your little thingy.
11:10Go in there, give me some nice little powers.
11:13I've never seen him done that way.
11:14Oh, we're on a leg.
11:16We're going down, women and children first.
11:19Going to Tianu right now.
11:21How are you finding a new Betty?
11:23Man, she's gorgeous.
11:24All right, how do you eat a pie in a car?
11:27Two hands.
11:27Yes.
11:28Crumbs everywhere.
11:29Oh, f***.
11:30That's why you ripped the pie.
11:32Too hot.
11:33We'll grab a little bit of venison and make some lunch.
11:35Look at the view.
11:37That's the sort of kitchen I want.
11:45That's going to be our power diving chariot today.
11:53So now I think we've got the short end of the straw today.
11:57Yeah, nah, don't take it like that.
12:00You know, like, it's an adventure.
12:02That's your little dingy.
12:03Go in there, give me some nice little powers.
12:05Actually big ones.
12:06I love to cook powers.
12:08And then whatever else you find in there.
12:10Be good.
12:11I'll support you from here.
12:12I'll do all the prep.
12:13Come on, go.
12:14Bye.
12:15Ready to tour with some sharks?
12:17Down Stewart Island is one of the biggest breeding grounds for great white sharks we've got in the world.
12:23Yeah, it can get pretty hectic.
12:25He looks like a female shark right now.
12:27He does.
12:28They like to eat Irishmen.
12:30Every boat we go on, the captain always gets that.
12:33It's like an unwritten rule.
12:35Yeah, until the time when he's telling the truth.
12:39All right, we're going to go in and we're going to get some powers for lunch.
12:42Cheers.
12:43I don't need much weight, quite like.
12:45The fatter you are, the more you float, unfortunately.
12:54The fatter you are, the more you float, I like that.
12:56The fatter you are, the more you float.
13:10Woo hoo.
13:12One power.
13:18Look at this.
13:20We are two hours away from the mainland of the South Island.
13:23and we've got some beautiful blue coat here which is plentiful in these waters
13:36oh yeah thanks to the sea
13:43there's a lot better
13:45look at that beautiful thick fillet that's going to be delicious one more power
13:56that's a beauty
14:01so that fish i think colin wants to cook in a pot with two vegetables
14:05and then hopefully he's coming back with some power and i'm going to do a little asian noodle soup
14:18number with it
14:18thumbs up
14:23oh baby look at the size of those i got some seaweed as well nice of work
14:30all right let's get cooking
14:39all right what are you making i've made a little stock here so i've got all the fish heads and
14:43bones ginger garlic shallots and coriander yeah i'm gonna make a little stock and then you can use
14:50that for your fish too what are you doing i might take it just a little bit of stock yeah
14:55but i'm
14:55gonna use tomato base olives onions garlic fish on top steam it i just love this little galley stuff
15:02you know look where we are you know
15:10this is more me oh captain
15:14is there a horn on this where would you find a horn on the rock
15:20i get the power i'm gonna fry them on one side to get a really beautiful caramelization then i'm
15:28gonna add butter garlic and this base it with it yeah and then when that's broth is done with the
15:34noodles and so on just on top of that nice getting all the prep let's give it a wipe down
15:42there with it
15:42which half i'm working tidy this year do you know how i'm working tidy this year no i don't believe
15:47you i'm getting you to do it tomatoes yeah just cut them in half thank you in halves yeah it
15:54works a
15:54lot better and you're a lot quieter if i just get you to do everything the thing is i want
16:00to eat well
16:01that's what i'm doing all right i respect the fact that you went diving for the power the exchange
16:08is that do the prep for you today all right
16:12do you know what i find if your name is on the pan it tastes so much better thank you
16:18very much
16:19i'm glad you agree you smell that night yeah yeah all right i find when i'm in the great sort
16:29of
16:29ocean i only cook with pots by menu only the best
16:36the camera is not quite sure that's why i'm just adding a little bit of butter
16:40and you can look at that
16:45i've never seen them done that way oh
16:49sorry captain we're going down women and children first we don't need another
16:56rainbow warrior the rainbow warrior isn't thinking oh whoa whoa whoa whoa don't bring the french into
17:04this okay you can't share the airport again put the extraction on yes okay that's what you want
17:13be the caramelization ready for some taco it smells real good
17:21you pass me my ingredients yes chef thank you all right onions yep garlic peppers turmeric
17:38do you want the time you want to like this it's pretty soft yeah yeah try it in try it
17:43in
17:44you boys on the boat like spicy absolutely there's tomatoes for you yeah all right ground coriander
18:01so i'm just going to put the fish into the actual sauce and just let it poach oh look at
18:09that
18:11then i'm going to dress it with a little bit of the seaweed we picked like a salad
18:16all right all right i'll give this 10 minutes just sitting off the heat
18:24everything clean yes chef we got our noodles coriander your onion your chili
18:29your ginger and then the broth yeah i'm ready to rock should we start with that yeah go
18:34that is a little asian number of the beautiful power that we guys could earlier on
18:41then i made a little bit of a broth with the bones of the blue cod all right it's a
18:47normal day on the
18:47boat hey boys the power's been tenderized then pie fried for quite a while and a bit of butter
18:53that is unreal man well well done chef thank you yeah incredible oh man that was so tender oh yes
19:05yeah that is the best power i've ever had thank you so much mate that is top tier cheers mate
19:13man when it's cold here on the boat having a soup like this it warms you up we need to
19:18share
19:26you're going to expect this all the time now are you raymond if you want a job on here we
19:30can just
19:30sack matt and be a dinghy boy no i'll just be the chef he can stay beautiful power the frying
19:37on the
19:37outside yeah just brings the flavor even more all right what's for me a little blue cod coriander
19:45small paprika still oh far out from asia to italy or south of france all right see that that's the
19:55seaweed that it's swimming oh hold on hold on that looks good that looks good far out jump in boys
20:07thank you thanks for having us today boys no worries i want to try that fish anytime anytime
20:18please come again just call my god that fish fillet is unbelievable so fakey look at that yeah
20:28we haven't had any pressure
20:31the seaweed's really good oh that stalks incredible happiness i could eat this here we go but you
20:40won't because we'll be gone tomorrow that was a very successful day i would say food doesn't have
20:47to be complicated you know simple ingredients put them all together great seafood and that's it it's
20:54100 then all right we've fished we've fed now the only thing left to do is take us home a
21:01little bit
21:02less rough next time sounds like there's a lot of wind out there
21:19we've got blue betty at the back how are you finding a new betty man she's gorgeous it doesn't
21:25rock around as much no she's easy to drive around all right where are we off to tiano dusky sound
21:31is the
21:32place we're going and i've got a couple of surprises for you there my friend anyway breakfast yeah what
21:38do you reckon i think good pie for breakfast well when i was on the boat yesterday i was talking
21:43to
21:43one of the deckhands who said fat bastards the best pies in town last time we were here pie wise
21:50all i
21:51remember is when we got on the plane we paid the price we're both fat bastards ready for pie let's
21:59go fat
22:05hello hello hello you're well good yourself simon ladies nice to meet you this is carly and ruth nice
22:12to meet you both i passed it i brought my fat bastard yeah because he's very skinny have you seen
22:18very
22:19skinny all right what are we gonna get that was your best seller oh anything with steak in it steak
22:27and
22:27cheese steak and mushroom i'm gonna have a steak and cheese anyway because that's my favorite everywhere
22:31i go so what's the difference between uh mr mince and miss steak and cheese so mr mince is mince
22:39and
22:39cheese yeah and mistake and cheese is a miss steak and cheese you don't want to don't make any
22:46mistakes okay mistake mistake mistake mistake oh yeah do you get it mistake no no you're a mistake
22:56and you're a fat person uncle less corn beef potato chop yes yes it's their pie of the month it's
23:03constantly changing this month sold out yesterday yeah it's only the start of the month yeah yeah yeah
23:10uncle less one uncle less yes so you're doing two pies yeah what's the seafood what's new the big
23:19new big nude seafood it's basically a seafood chowder and a pie so you've got muscles let's get a
23:23lucifer oh lucifer's pepper is that hot is the lucifer going to come back to bite us later oh it's
23:31not
23:31spicy it's not spicy yeah let's get one of those yeah scenario right this is open to all three of
23:38you
23:38you're in a car he's driving you've got some pies how do you eat a pie in a car the
23:44car oh i put a knife
23:46and fork so don't ask me what they're too big okay that's good good start how do you eat a
23:53pie two
23:54hands yes crumbs everywhere i can't rip a pie no yes do you rip a pie no no that is
24:02what you would do
24:02with a service station point yes if you're gonna rip your fat bastard pie in half you're gonna have
24:07a world of filling going all over you we'll see we'll see we'll see that's how he eats his pie
24:13right
24:13okay all right well thank you very much bye oh hang on yeah you're gonna need those you see why
24:22because
24:22this is gonna spit me again you dropped the pie bye thank you there you go mate oh all right
24:34i've got about a kilo of pie on my lap here can i please have the me steak with the
24:40cheese thank you
24:42much for you i'm just gonna bite it oh that's why you ripped the pie too hot
24:56oh yeah seafood pie for breakfast that's a first
25:02i want to try to play over the mouth this is the uh lucifer just ripped a bit there like
25:09that
25:12oh bit of kick to that pepper's good that's a bloody great breakfast look there's like crumbs
25:21everywhere in here such a pig the mouse crumbs are over that side oh hey people in the trucks are
25:36waving to us sweeters going to tianu right now and we're going to visit a little butcher my friend
25:43who specializes in venison oh we'll grab a little bit of venison and make some lunch
25:48there goes the diet what diets one fact in the cargo they invented freeze-dried coffee here
25:58or like instant coffee freeze-dried instant coffee that's what it says on the packaging it
26:04doesn't say freeze-dried it says it says instant well they invented that here have you invented anything
26:09chicken bread no that's not i invented that no you didn't i invented no you did no anyway goodbye
26:24in the sky all right we are entering the town of winton winton we're going to the butchers to get
26:30some venison yeah i think it would be nice to create a little bit of venison upper coats
26:43the smell of happiness nathan nice to meet you how are you colin nice to meet us colin nathan
26:49what a great shop thank you a bit of everything isn't it so we're after some venison but just the
26:56thing for you we've got a whole one out the back if you just want to oh a whole one
26:58a whole one come on
26:59have you got a knife just have you got a knife i've got a knife but i don't think you're
27:03big enough
27:03for that i think i can sort you out with a knife gotta come out back yeah yeah come through
27:07this
27:07door and we'll go out the back and have a look cheers mate
27:13wow oh but a magic happens this is one we got fair
27:20i think we're looking at that backstrap yeah we get these from town they come from fair game so
27:27they're all inspected shot in the wall oh really look at that oh right to the end we could have
27:34done that but i think it's better to see the pro doing it in it the hook you sort of
27:39like gravity
27:40do the work don't you yeah there we go fill it out of the inside there wow pretty precise i
27:50can taste it
27:52already all right take over the board and see what you boys want to get out of here
27:57you get the backstrap piece of that would you like me to tidy it up or do you boys
28:01oh well we're here you might as well do it yeah yeah yeah you have a lot of staff huh
28:06yeah we're
28:06gonna leave one of us here at the moment what a busy butcher shop huh yeah so we do home
28:11kill as
28:11well like on farm slaughtering so we have a truck that goes out to the farm there's a couple guys
28:16that work
28:16on that the rest of us are all in here most of the time obviously being a butcher's you use
28:21all the
28:21animal yeah we do a bit of whole carcass stuff with sausages and yeah we do a lot of small
28:26goods
28:26yeah yeah there you go see the skin's gone sure you boys will make a good job of cooking it
28:33we definitely
28:34try our best right now get it packed up for you here you want it i thought you were paying
28:39today
28:39i tell you what i'll show you this one already yeah oh that's very nice of you i told you
28:45it'll work
28:49well that was nice to watch all right well thanks thank you for the rest of the trip thank you
28:54for
28:54looking after us and yeah enjoy your venison throw in a couple other treats in there a bit of bacon
28:59if you get hungry for breakfast cheers mate thanks again man have a good one cheers all the best thank
29:05you
29:10that was quite impressive in there in a butcher shop i'm just glad they didn't ask us to do the
29:14venison well i can butcher but it's great to see someone of that skill do their skill chefs are
29:21multi-task we can do different jobs but when you've got a specialized job like butchering is different
29:27isn't it all right so we've got the meat we're gonna find someone to stop set up our first betty
29:35cook oh yeah
29:38yeah
29:41look at that boys for breakfast medicine for lunch we're killing it what the hi new zealand
29:49tiano look at this my god big meals big portions very southland i started working when i was 10.
29:57it's not illegal you know that little surprise i was talking about
30:19we're halfway to tiano by the river look at the view just listen for a minute
30:27that's the sort of kitchen i want so we've got venison yeah you're doing a little sweet spicy sauce
30:32yeah pepper sweet sauce i was thinking beetroot goes with venison sweet potatoes sort of
30:37earthy flavors potato sage maybe a little bit of chili and a ragu or vegetables prep your side of the
30:45food yeah i'm gonna wait there and have a little beer and then when you're done i'll do my side
30:51okay all right your time starts now all right gonna start with some pumpkin pumpkin potato
31:02beetroot goes together do you know what doesn't go together you and me in the kitchen can't hear you
31:08over the river
31:12two to sizzle one pot wonder this is kumara a little bit of potato in there
31:19salt
31:23garlic onion sage and thyme that'll go with your sauce very good chef get that in
31:29and add a bit of stock
31:33lemon zest
31:37my name's favorite
31:39little splash of vinegar that just reacts with the beetroot and then last but not least
31:45the butter
31:46can you leave me some a little bit of butter and now i let it do its magic
31:54i'm done tag team it's one of the quietest cooks we've had
32:01i'll just get out of your hair thank you
32:05look at that so what i'll do i'll do a little uh
32:13what the
32:16who's mad you or me can i hear ah new zealand
32:25roll this in paper
32:28nice the crust
32:31that's very refreshing
32:43i'm nearly out
32:54all right that was good do you need a hand i'm okay i thought the deal was i'm just i
33:01thought the deal was i didn't want i'm just being nice
33:04i'm not used to hang on you being nice that's the problem
33:13there we go that's what i wanted a bit of cross forming on the outside you know
33:19hey yeah i bought us a uh on our last trip
33:24nice all right
33:28there you go
33:30it's zealand
33:31huh where's the new of zealand
33:34oh for goodness sake hang on one job it was zealand and then it became a new zealand look at
33:42that wow
33:45i'm gonna rest this now
33:50let me check
33:52oh
33:54bonjour
33:56a little fresh thyme
34:00i'll move this out of the way
34:03i love the characterization of onions and shirts scooter i usually put a bit of brandy and white wine in
34:08there but
34:08i think that's going to be the trick don't you think do it when in Rome beer
34:15there we go
34:18a bit of stock as well
34:22a bit of red juice we may finally find a way to work together in that kitchen
34:27yeah not together yeah all right just that a little bit of cream
34:33a bit of pepper
34:40oh
34:41oh
34:42oh yeah
34:47Oh yeah, it's very peppery bit of blueberry jam jam so it's peppery but
34:55sweet at the same time over the venison with the vegetables bomb just needs to
35:01reduce a little bit oh yeah the jam works well on that doesn't it yeah all
35:08right let's slice the baby oh oh yeah that's nice
35:15all right it was trailed there jumping oh
35:36ready mate yes darling ready and waiting look at this oh look at that sauce looks good
35:46beautiful
35:49all right bon appetit mate oh perfectly cooked thank you
36:06yeah this combination of vegetables and the venison it works together that's sweet spicy
36:13you even put chili in the vegetables have you a little bit just to lift it
36:17yeah i like that and the earthiness of the beetroot as well like that
36:21beetroot venison yeah i reckon we're gonna need a little sleep after this
36:28pies for breakfast venison for lunch we're killing it
36:36so good this the setting we've outdone it again
36:42cheers to that mate that was probably the quietest cook we've had not jinxing the future
36:50no i think we're learning to respect each other and to understand each other's space in the kitchen
36:57we did well today no we did this you did you did
37:03i'm either the problem with it you're just a bit more reactive than i am i care too much
37:08you care a little bit less
37:11hang on listen to the river
37:15where we go next
37:18which is the bottom of your lens
37:21so we've got a bit of troubling to do but it's gonna be gorgeous
37:24you can sleep in the car while i'm driving again
37:31oh new zealand
37:39we're on our way to teanu
37:41any fun fact
37:42yeah i was just saying i haven't got any fun facts about teanu
37:45it was just bubbling out of me teanu means swirling waters
37:50and it has the largest lake in the south island
37:54so let's think about dinner
37:55yeah i had a email from a little lady called chloe
38:00who works in a restaurant in teanu
38:02yeah and i decided to reply to her i said we're gonna pass this way anyway
38:06so we might just stop there and have a little dinner
38:10oh nice
38:11she's young she's in the hospitality business and wanted to cook for her
38:15so i thought why not
38:16no pressure
38:18i'm sure she's been probably prepping all week
38:22what age did you start cooking?
38:2316, 17
38:24in a catering company
38:26i think i got ego now
38:27i had super ego then
38:28started with dad when i was 15
38:30in one of those workers canteen
38:33and then a two year apprenticeship in a fine dining restaurant
38:37then London at 18
38:39no money no english
38:41it's daunting isn't it when you start
38:43yeah you can see sort of the fear in their eyes
38:46so if you're a young cook what advice would you give them now?
38:50i think do it for a year
38:52and if you love it
38:54continue on
38:55and if you hate it
38:56don't do it
38:58i'd also say travel
38:59yeah because being a chef is like a passport around the world
39:03you're right
39:03hello look at us
39:04i don't get cheeky
39:06don't answer back
39:07that's a good one
39:08how hard was that for you?
39:10i led the hard way
39:12giano
39:13wow look at the view
39:16very nice
39:19stunning day
39:19look at this
39:20one of the mountains
39:22gorgeous
39:24here we are
39:30hello
39:30hello
39:30hi welcome
39:32how are you Chloe?
39:32yes nice to meet you
39:34how are you?
39:34good
39:35hello hello
39:36hi nice to meet you
39:37how come you didn't email me?
39:39i couldn't find it
39:40okay
39:45so Chloe why did you decide to sign a female?
39:47i thought that i'd give red cliff maybe a wee bit of the spotlight that it deserves
39:51and i thought well if you don't ask
39:53you don't get
39:54you don't receive
39:55so are you trying to be a chef too?
39:57yep i'm studying a degree of culinary arts
40:00yep
40:00at the moment and i've just finished my second year
40:02and i've also been training to be a chef here for the last two years
40:06yeah okay so tell me about this place
40:08red cliff
40:09mum's owned it for 28 years
40:11it's very rustic
40:13and we serve a lot of wild food
40:15we like to use the local producers and be as sustainable as possible
40:19big meals
40:20big portions
40:21very southland
40:22and very gamey
40:23yes very gamey
40:24yep
40:24brilliant
40:25and what's your end goal to take over this place?
40:28yeah my end goal is to take over
40:29but i've done the last eight years before i started in the kitchen out the front
40:34so i started working when i was ten
40:35some legal
40:36no
40:38and then i moved into the kitchen because if i want to take over i want to be good
40:43and know every aspect of the business before i start bossing everyone around
40:47it's a great business it's a tough one but it's a great business
40:50so i think next up is a little tasting
40:53mmm
40:53no pressure
40:58oh my love
41:00thank you
41:00we have a venison tartar with capers whole grain mustard horseradish and egg yolk with aioli
41:07beautiful
41:08and house made crackers on top
41:09fresh blue cod kokoda with red onion capsicum a chilli and lemon and coconut cream
41:16and then wild hair croquettes with confit here mushrooms and onions with beurre blanc
41:22that looks really good
41:23you know what i'm most interested to try is this the wild hair
41:31mmm oh yeah
41:34what's the spice in there
41:36star anise
41:37yummy
41:37i don't know she knows
41:38i know because i made them
41:44the tartar is really good off the acidity in there the seasoning
41:48let me try this
41:49little kokoda
41:54very nice very fresh fabulous and it's so nice for customers having fresh fish
41:59thank you for emailing my friend and giving us this experience because it's really good
42:03to see what's happening
42:04it's a pleasure
42:05thank you for coming
42:06thank you for having us
42:08you won't be saying that in an hour when we're still here
42:15well that was nice to meet chloe a young chef we need more of them
42:20that food was very good actually
42:22it was good
42:22we've been eating all day
42:24do you know what i fancy
42:26a nap
42:26a little afternoon nap
42:28because we have an early day tomorrow
42:30how do you know
42:31you tell me
42:36oh look at this my god
42:43whoo
42:44amazing
42:45ladies fest
42:46au revoir
42:49i'll tell you i'm rooted today
42:52like that look
42:57soundproof
42:58eye proof
43:00manual proof
43:03shut up
43:05au revoir
43:05and goodnight
43:11can you hear the waves
43:13shut up
43:14did you lock the car
43:15no
43:30good morning
43:35you know that little ship
43:36i was talking about
43:38here we go
43:39look
43:42so we've got about half an hour on the helicopter and we're gonna land on a boat
43:48pure salt
43:50in dusky sand
43:51which is basically right on the other side there
43:55we're landing on the boat
43:56we're landing on the boat
43:56on the boat
43:57on the boat
44:06it's like avatar
44:07the scenery
44:08yeah
44:09oh there's a scene there
44:10on the boat
44:16we are
44:17queenstown bound
44:19oh
44:20ha ha
44:21we're gonna do a little heli biking
44:23woohoo
44:26can you do anything to myself
44:27can you do anything to myself
44:28do you want a deep tissue
44:28ah
44:29you like that
44:30yeah you like that
44:31ah
44:31stop it
44:33you're welcome
44:34ha ha
44:34ha ha
44:34ha ha
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